almond

MOVEABLE FEAST WITH FINE COOKING
The Algarve

MOVEABLE FEAST WITH FINE COOKING: The Algarve

 

This episode of Moveable Feast with Fine Cooking takes us to the southernmost region of continental Portugal, called the Algarve. Joining host Alex Thomolopoulos is Michelin-star-chef Leonel Pereira and his friend chef Louis Anjos to create an epic menu of Portuguese dishes using cutting-edge cooking techniques. To gather ingredients, the trio heads to the coast to catch local blue crab. Next is a visit to one of the chefs’ favorite spots, the Faro Municipal Market, to source additional seasonal ingredients. Then Alex, Leonel, and Louis head to Leonel’s restaurant, Sao Gabriel, known for its dishes inspired by the sea, to start cooking. On the menu will be the makings of an incredible feast, which includes a Cataplana and a Caldeirada-two versions of seafood stew-and an Orange, Fennel, and Almond Salad with a Sweet Vinaigrette Dressing.

 

 

 

THE KITCHEN WISDOM OF CECILIA CHIANG
Passing on the Wisdom

THE KITCHEN WISDOM OF CECILIA CHIANG: Passing on the Wisdom

 

In 1961, Cecilia Chiang, introduced America to authentic Szechuan, Hunan and Beijing cuisine, when she opened her internationally renowned restaurant The Mandarin in San Francisco. She introduced and revolutionized Chinese cooking in America. In this series, top chefs of the San Francisco Bay Area invite Cecilia into their kitchens to recreate some of her classic dishes.

 

Passing on the Wisdom
Well into her 90’s, Cecilia is still mentoring a new generation of San Francisco’s chefs. Belinda Leong, chef and co-owner of b.patisserie is like a daughter to Cecilia and together they recreate a Mandarin classic dessert, glacéed bananas.

 

THE KITCHEN WISDOM OF CECILIA CHIANG
The Long Walk

THE KITCHEN WISDOM OF CECILIA CHIANG: The Long Walk

 

In 1937, the Japanese invaded China and by 1939 they arrived in Beijing, seizing most of the large family compound and with it, Cecilia’s idyllic and privileged youth. By 1941 there wasn’t enough food for the family so Cecilia and her number five sister (she had nine in total), fled on foot through Japanese occupied territory. They walked more than 1,000 miles and it took almost six months to reach the safety of “Free China.” In this episode, Cecilia joins Laurence Jossel, chef and owner of Nopa. Like Cecilia, South African-born Jossel came a long way to open a restaurant in San Francisco. Cecilia shows Laurence how to make “beggar’s chicken,” a whole, stuffed chicken wrapped in lotus leaves and then clay, and baked for at least two hours. It comes out of the oven with a hard shell that must be smashed with a mallet to open.